How to make
Cut the pork meat into pieces in a large container. Add salt to taste, cumin, black pepper and crumbled dried savory, stir well to mix the meat with the spices and leave overnight in a cool area.
The next day, grind the meat using a meat grinder.
Wash the pig intestines and soak them in water for 30 min. Drain them well, fill with the prepared mixture using a sausage stuffer. Twist it every 10″ (25 cm) and tie with strong thread.
Arrange them to dry in a cool, ventilated area. Cut them into pieces and you have the perfect appetizer for a glass of homemade wine.
